Turn Veggies into Spaghetti!

What I am about to show you has changed many of my dinners for good. It used to be that in order to have a “spaghetti-like” dish without the high amounts of unneeded calories/carbohydrates, I would have to cook a spaghetti squash like in the recipe Super Simple Spaghetti Squash. However recently I saw a fellow lean health professional, Registered Dietician Georgie Fear (www.askgeorgie.com), cooking up a storm making spaghetti-like meals with zucchini, beets, carrots, you name it! I was very intrigued and luckily she shared how she did it.

Ever heard of a spiralizer? A spiralizer is a contraption that was made in order to make garnishes and also curly potatoes. However, its true potential is how it turns healthy veggies into long spaghetti-like strands with ease! Georgie recommended the World Cuisine brand spiralizer, which you can buy at amazon for about 35 bucks. Here is a demo of how it works.

1. Set up the spiralizer with the medium blade and place your veggie inside. I used a zucchini and cut the ends off.

2. I spun the spiralizer with the zucchini inside. Look at the strands coming out!

3. Next I took the spiralized zucchini and threw it in a pan with a little bit of olive oil in it and sautéed it for about 10 minutes.

4. Then I just served it up with my favorite meat sauce! Voila!

This was all pretty easy and kind of fun too! I will say though that you will likely need a few zucchinis in order to make enough because it cooks down and is also very tasty. I will post how I made a super delicious pesto chicken zucchini “pasta” dish using this method soon. 🙂

Cut the carbs and up your omega-3 intake by making noodles out of squid and octopus: http://wellnessmama.com/5904/calamari-pasta/ (v.1) or just take a package of frozen squid jets (found at Asian groceries), thaw them, then cut into thin slices.